Uncle Larry Adventures

Italian Classics · Lazio

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Saltimbocca alla Romana

Roman saltimbocca: thin veal cutlets wrapped with prosciutto and sage, seared and finished in a white wine butter pan sauce.

Saltimbocca alla Romana

Jumps in the mouth, as advertised

Saltimbocca alla romana cutlets with prosciutto and sage in a pan sauce

The short version

Roman saltimbocca: thin veal cutlets wrapped with prosciutto and sage, seared and finished in a white wine butter pan sauce.

Prep
15 min
Cook
12 min
Total
27 min
Serves
4 servings

Ingredients

  • 8 thin veal cutlets (about 1½ lb), pounded ⅛ inch
  • 8 slices prosciutto di Parma
  • 16 fresh sage leaves
  • ½ cup flour for dredging
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • ¾ cup dry white wine
  • Salt and pepper

Instructions

  1. 01

    Build the cutlets. Lay a slice of prosciutto on each cutlet, press two sage leaves on top and secure with a toothpick.

  2. 02

    Dredge. Dust the veal side only in flour and shake off the excess. Season lightly — the prosciutto brings salt.

  3. 03

    Sear. Heat the oil and half the butter. Cook prosciutto side down 1 minute, flip and cook 1–2 minutes more. Work in batches and don't crowd the pan.

  4. 04

    Pan sauce. Rest the cutlets on a warm plate. Deglaze with wine, scrape the fond and reduce by half, then swirl in the remaining butter off the heat.

  5. 05

    Serve. Pull the toothpicks, pour the sauce over and serve immediately.

Larry’s rule: Thin means thin. If the cutlet needs more than two minutes a side, you pounded it like you were mad at it — or not enough.

Nutrition (estimated, per serving)

Serving
1 serving (about 200 g)
Calories
620 calories
Protein
46 g
Carbs
14 g
Fat
42 g
Saturated fat
20 g
Fibre
0 g
Sugar
0 g
Sodium
1100 mg
Cholesterol
205 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/saltimbocca-alla-romana).

Before you cook

What to know about Saltimbocca alla Romana

What it is

Saltimbocca alla Romana is a main recipe rooted in the direct, savory cooking of Lazio and Rome. This version makes 4 servings in 27 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: build the cutlets, then dredge, then sear. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 8 thin veal cutlets (about 1½ lb), pounded ⅛ inch — builds the savory foundation and carries flavor through the dish.
  • 8 slices prosciutto di Parma — supports the dish's balance, texture and regional character.
  • 16 fresh sage leaves — supports the dish's balance, texture and regional character.
  • ½ cup flour for dredging — provides the recipe's main structure, so its cooking time and texture matter.

Smart substitutions

For an alcohol-free version, use unsalted stock plus a small squeeze of lemon; it will not taste identical, but it restores moisture and acidity.

Make ahead and leftovers

Complete the advance work described in the method, refrigerate promptly, and reheat gently so the main ingredient does not dry out.

What to serve with it

  • Serve with roasted vegetables, bitter greens or a simple salad.
  • Add crusty bread when the pan sauce deserves to be saved.

Questions Larry gets asked

How long does saltimbocca alla romana take to make?
About 27 min start to finish — roughly 15 min of prep and 12 min of cooking. That yields 4 servings.
What do you need to make saltimbocca alla romana?
8 ingredients, starting with 8 thin veal cutlets (about 1½ lb), pounded ⅛ inch, 8 slices prosciutto di Parma, 16 fresh sage leaves. The full list with quantities is on this page.
How do you start saltimbocca alla romana?
Build the cutlets: Lay a slice of prosciutto on each cutlet, press two sage leaves on top and secure with a toothpick.
How do you know when saltimbocca alla romana is done?
Serve. Pull the toothpicks, pour the sauce over and serve immediately.
What is the most common mistake with saltimbocca alla romana?
Thin means thin. If the cutlet needs more than two minutes a side, you pounded it like you were mad at it — or not enough.
Can you make saltimbocca alla romana ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

What to pour with it

Drink pairings for Saltimbocca alla Romana

Prosciutto and sage — Roman table, Roman aperitivo first.

See the full Italian beverage menu →

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